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Lemon Curd Crème Brûlée Cookies

Lemon Curd Crème Brûlée Cookies
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Lemon Curd Crème Brûlée Cookies combine the bright tartness of lemon curd with the creamy, caramelized custard flavor of crème brûlée in a delicate cookie. Featuring a soft, tender center and a crisp outer edge with a caramelized sugar topping, these cookies offer an elegant yet approachable dessert perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 1 ¾ cups all-purpose flour
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Filling and Topping

  • ½ cup lemon curd
  • Granulated sugar, for torching (about 2 tablespoons)

Instructions

  1. Prepare the cookie dough: Begin by creaming the softened unsalted butter and granulated sugar together until light and fluffy. Add the egg yolks and vanilla extract, mixing until smooth and fully incorporated. Gradually add the all-purpose flour and salt, blending until a soft, pliable dough forms.
  2. Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least one hour. Chilling solidifies the fat, helping the cookies keep their shape during baking and enhancing overall flavor.
  3. Shape and fill the cookies: Divide the dough into small portions and flatten each into a disc. Place a small spoonful of lemon curd in the center, then carefully fold the dough around the curd and seal completely to form balls with the filling fully enclosed.
  4. Bake your cookies: Place the filled dough balls evenly spaced on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the edges turn light golden brown.
  5. Create the crème brûlée topping: Allow the baked cookies to cool completely. Sprinkle a thin, even layer of granulated sugar on top of each cookie. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust similar to classic crème brûlée.

Notes

  • Soften butter to room temperature for easier creaming and a consistent crumb.
  • Seal the lemon curd filling tightly within the dough to prevent leakage during baking.
  • Chill the dough twice: once before shaping and again after shaping for best texture and shape retention.
  • Use a quality kitchen torch for controlled and even caramelization of the sugar topping.
  • Ensure cookies are completely cooled before torching to avoid melting the sugar into the dough.

Nutrition

Keywords: lemon curd cookies, crème brûlée cookies, lemon dessert, caramelized sugar topping, soft cookies, crisp edge, elegant cookies, gluten-free cookies

Find it online: https://lillysplate.com/lemon-curd-crme-brle-cookies/